How To Make Empanadas with Our Pork Picadillo
The Dinner Ladies iteration of pork picadillo is made with minced pork, onion, garlic, tomatoes and a little chilli, spiced with allspice, cinnamon and cumin. It's the toasted almond slivers and currants, plus fresh coriander and a big squeeze of lime juice that make all the difference.
Traditionally a dish served in heaps of Latin American countries as well as the Philippines, the name draws on the Spanish word picar, meaning "to mince or chop". And if you're wondering how to say it, it's pronounced "pikadiyo" in Spanish.
It's easy to serve our pork picadillo just on rice or as tacos, but here's something a little bit different - picadillo empanadas! So great for entertaining or a cheeky snack at home.
All you need is our pork picadillo, store-bought shortcrust pastry, and egg wash. Paprika is optional.
Use a small bowl around 12cm in diameter to cut out your pastry rounds – you could change this up depending on the size of your bowls. Tip: you could use smaller bowls to make mini empanadas for entertaining.
Put a heaped tablespoon of pork picadillo filling on each round.
Fold the pastry into crescent moons.
Join the pastry edges by hand or with a fork, then brush with egg wash.
Sprinkle with paprika for extra colour and spice.
Bake at 220 degrees in a preheated oven for 20-25 minutes until golden brown.
Serve with guacamole and sour cream.
Pork picadillo is on our Specials menu now - order here.